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Bake kugelhopf in middle of oven 15 minutes, then loosely cover mold with foil and continue to bake until golden and a tester inserted in center comes out clean, 20 to 25 minutes more. Cool in pan 2 minutes, then invert cake onto a rack to cool completely, about 1 hour. Dust with confectioners sugar.
A traditional kugelhopf cake contains a small amount of dried fruit, which makes it an ideal bread for serving at breakfast or morning tea. You can either eat it plain, or spread it with some butter and/or jam.
Ideally, you want to use a high-sided Kugelhof mold or bundt pan that has a 6 to 8 cup (1,5-2l) capacity. I made it in a larger-sized bundt pan (10-inch/25cm) and it works fine, but the cake will be lower than a traditional Kugelhopf and will take less time to bake.
Add warm milk in a slow stream, mixing at low speed with paddle attachment. Increase speed to medium and beat in eggs 1 at a time, then beat in raisins and zest. Continue to beat until dough is smooth and elastic, about 5 minutes. (Dough will be very sticky.) Butter kugelhopf mold with remaining tablespoon butter.
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